1. Preheat your oven to 400°F (200°C). Prick each sweet potato several times with a fork, then place them on a baking sheet lined with parchment paper.
2. Bake the sweet potatoes for about 45-50 minutes, or until they are tender when pierced with a fork. The skin should be slightly crisp, but the inside soft and fluffy.
3. While the sweet potatoes bake, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and fragrant.
4. Add the minced garlic and diced red bell pepper to the skillet. Cook for another 3-4 minutes, stirring occasionally.
5. Stir in the drained black beans, ground cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for 5 minutes, allowing the flavors to meld and the beans to warm through.
6. Remove the skillet from heat and stir in the lime juice and chopped cilantro. Taste and adjust seasoning as needed.
7. Once sweet potatoes are done baking, carefully slice them open lengthwise, creating a pocket without cutting all the way through.
8. Spoon the warm black bean mixture generously into each sweet potato.
9. Drizzle with the remaining olive oil and top with avocado slices and a dollop of vegan sour cream or coconut yogurt if desired.
10. Serve immediately, savoring the blend of sweet, smoky, and tangy flavors.

One of my favorite memories is when Ouma and I would prepare this together, laughing as we debated how much spice was just enough. Mama Lou always reminded us, “Food is like life—balance is the key.” I try to honor that wisdom with every batch I make.